Vegan Caesar Salad Dressing
I road-test a vegan version of the classic Caesar salad.
Happy Sunday, everyone. I don’t know about you but having a few days off has been fun, restful, full of adventure and fun projects. Not to mention spending time with close friends at our annual Friendsgiving.
I actually haven’t done a ton of shopping yet – but don’t worry, I will remedy that soon. Yesterday we went out to Hood River and tasted beer and wine with our friends Bee and Kevin. And the day after Thanksgiving was so gross outside – it poured on and off all day. We stayed in and decorated the house and played video games. I have no regrets.
At the end of the day Thursday, our fridge was full to the brim with leftovers. I made two pies for Thanksgiving, because it seemed like a crime to only have one. We also saved the bones from our two roasted chickens that we had and made them into stock. And of course, we had a few small servings of the chicken, green beans, potatoes and stuffing.
Some things we’ve just been reheating, but I wanted to share a couple of ways we’ve gotten creative. The first – and my favorite – making a pie milkshake!
We tested this with apple and pumpkin pie, and we both preferred pumpkin, even though the apple was delicious. I think the custard filling blended up a little easier.
The good news is, we still have half a pumpkin pie, so you had better believe this will be happening again soon. We used about 1/2 cup to 3/4 cup vanilla ice cream and about 1 cup of whole milk for each shake, plus one small slice of pie.
Then, for breakfast this morning, Dave made a batch of his specialty granola, which we paired with yogurt, as usual. But it was another great opportunity to use some leftovers…
Cranberry sauce is the most versatile of the Thanksgiving leftovers, if you ask me. I love spreading it on top of a (leftover) turkey or chicken salad on a sandwich.
But it also played really nicely with the yogurt and granola. It was nice to have a light breakfast after a weekend of decadence.